Ananum tzuk (dzuk nazoug)

Instructions

1. Mix the flour and a pinch of salt, then work in the cold butter cut into cubes, rubbing it in with your fingertips.
2. Add the yogurt and knead quickly until you have a smooth dough. Wrap it in cling film and chill for 30 minutes.
3. Preheat the oven to 190 °C and line a baking tray with baking paper.
4. Roughly blend the walnuts with the crumbled cheese and a pinch of pepper to get a coarse filling.
5. Roll the dough out into a 3 mm thick rectangle, spread the filling over one half, then fold the other half over it.
6. Cut strips about 4 cm wide and roll them into snails, then arrange them on the tray.
7. Brush with beaten egg yolk, sprinkle with nigella seeds and bake for 20 minutes until nicely golden.